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About a month or so ago, I bought a package of green lentils from Whole Foods. I didn’t buy them for any specific reason other than I wanted to give them a try in something other than a canned soup. I hadn’t really narrowed down a recipe until this week, when I was reminded of a recipe that a friend shared for Honey Baked Lentils. This sounded perfect! I even had a spaghetti squash in the fridge that I could use as a base for the lentils. The best thing about this recipe is that it is gluten-free in it’s natural state. I love running across recipes like this!

Preheat oven to 350. Mix all liquid ingredients in a bowl and whisk well. Add rinsed lentils and bake, covered, for an hour and a half or until tender. You can also saute and throw in veggies, or sub in a bit of rice for some of the lentils. **I threw in some steamed carrots to my bowl of spaghetti squash & lentils.

Kimberly, the Honey Baked Lentils sound delicious, and I see you’ve had them on your menu plan several times. Did you read in my MPM post today about the Steady Pulse project? I am trying to put together a collection of bean and lentil recipes that are easy to make, use common ingredients, and that someone has made and enjoyed multiple times. Do you feel like this recipe falls into that category? If so, I would love to add it to the Steady Pulse list (very tiny right now but growing!).

I was curious about soy sauce – I am new to the gluten free diet and since soy sauce has wheat in it I thought it was off limits and have been using tamari instead. I see you use soy sauce so am I mistaken?

[…] gluten-free blogger and my Gluten-Free Menu Swap compatriot, gives us these delicious-sounding Honey Baked Lentils. They are so simple to make and look incredibly hearty and satisfying, especially served over […]